Thursday, December 22, 2011

Cajun Garlic Aioli

This is a recent find for me. I've certainly ordered fancy bar food served with an aioli. It's just a fancied up mayonnaise. It's just one of those condiments that I never really thought about. Awhile back i saw a post from Bobbi's Kozy Kitchen where she showed her version of this very useful.. um, let's call it a dipping sauce for now.

Since I first made Bobbi's version (Click HERE), I've tweeked just a bit and added a few of my own spices, but for the most part, she deserves an inspired by credit for a new "Top Five" condiment...

Good to know what Aioli is and what's in it. I'm looking for an alternative for mayo or a way to spice it up for the people who put 4 tablespoons on a sandwich....yuck. I ask why..."flavor", mayo is pretty bland. I'll give this a try!

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infuse recipes with this intoxicating concoction of hops and barley

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About Me

Cul de Sac Cuisine. Making the most of local, fresh and best the suburbs have to offer. Just a little healthy eating, but always instructional and inviting. The suburban Cul de Sac is where it's at, and my back yard is the place to be!